Ingredients
- 3/4 cup + 2 tablespoons whole-wheat pastry flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup mashed avocado about 1/2 of a small avocado
- 1 tablespoon butter softened
- 1.5 cups Splenda
- 1/2 teaspoon vanilla
- 1 large egg
- 1 large egg yolk
- 6 tablespoons chocolate chips semi-sweet or bittersweet
- 2 tablespoons peanuts chopped, optional
Instructions
- Preheat oven to 325°F.
- Line a cookie sheet with parchment paper and set aside.
- In a medium bowl, combine the whole-wheat pastry flour, cocoa powder, cornstarch, salt, and baking powder. Set aside.
- In a large bowl, combine the mashed avocado, butter, Splenda, vanilla, egg, and egg yolk. Beat with an electric mixer until there are no lumps.
- Gently stir the flour mixture into the avocado mixture a little at a time.
- Add the chocolate chips and peanuts. Mix until all ingredients are well combined.
- Place the bowl in the fridge to chill for at least 2 hours.
- Using your hands, shape cookie dough into tablespoon-sized balls and place them on the cookie sheet. Flatten each one slightly with fork so they won't spread much.
- Bake for 11 minutes. They will seem slightly underdone, but they'll harden as they rest on the baking pan.
- Let cool on the cookie sheet for 5 minutes. Transfer to a wire rack to cool completely before serving.